Q?: I have recently begun using a 100 year old starter given by a friend; I don't have that much more history on where it's been. Problem: My wife & I both have lower GI tract disturbances from this: She from the bread; I from tasting for salt & flavor in the dough before baking, not the bread. I have only since learned to pour off the 1/4" hooch, which does include some brown color. The rest of feeding seems simple: equal weight flour/water, plastic container, every week or so, feed before baking. Starter smells fine, not bad; rises & falls properly. Anyone else experience GI disturbance?